Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas
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Posts tagged "bean"

Vegetarian Bean Burritos [as seen on Team17 - Seventeen Magazine’s health & fitness blog]

the recipemakes a large batch of beans that are great to store in the fridge as leftovers to heat up whenever you want to make this recipe as a quick lunch 

even my boyfriend who doesn’t like beans sorta kinda liked these, which i am just going to take as a sign that they’re the best healthy burritos in the world 

they’re easy and quick to make and taste absolutely delicious!

Vegetarian Bean Burritos

Serves 6 - or great as leftovers for a quick lunch!

  • 2 teaspoons canola oil
  • 2 cloves garlic, minced
  • 1 teaspoon chile powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ½ cup water, chicken broth, or vegetable broth
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can kidney beans, drained and rinsed
  • 6 tablespoons fresh salsa
  • 6 10-inch wide whole wheat flour tortillas, warmed in microwave for 10-15 seconds
  • 1 cup shredded low-fat cheese
  • 1 ½ cups chopped tomatoes
  • 1 ½ cups spinach leaves
  • 6 tablespoons thinly sliced green onion
  • 6 tablespoons nonfat Greek yogurt or nonfat sour cream

Heat the oil in a large nonstick skillet over medium heat.  Add the garlic, chile powder, cumin, and salt, and cook until fragrant, about 1 minute.  Add the beans and broth, and bring to a boil.  Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from heat, stir in salsa, and mash lightly with a slotted spoon or fork.

Spoon about ⅓ cup of the bean mixture down the center of each tortilla.  Top each serving with about 2 ½ tablespoons shredded cheese, ¼ cup tomatoes, ¼ cup spinach, 1 tablespoon green onion, and 1 tablespoon Greek yogurt. Roll tightly and serve immediately.